re: Anyone Sous Vide a Tri Tip? (Pics included)

Looks great but my fam will not eat that if I serve it that rare.

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Wagyu Pichana

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Bought one of those from Costco awhile back. It was excellent.

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I got one of those pre-seasoned tri-tips from Costco in the vac sealed cryo package. I put it just like that into the water bath for about 2 hours.



Don’t do that.

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This is legitimately one of the best posts ever.

Looks really good, and I have no problem with this way of cooking at all and I want to try sous vide method, but this would not be an acceptable way where I grew up in California the Tri Tip capital in Santa Maria.

All open flame with red oak.

We would also make Santa Maria style pinquito beans, with a salad and garlic toast. You could get that meal on several different corners there every weekend.

One place called the Hitching Post made some of the best Tri Tip sandwiches with an awesome toasted roll and a tomato salsa that combined with a medium rare slice of Tri tip was out of this world.

They no longer are in business. I was younger and not into cooking like I am today and so wish I knew that recipe for the salsa they made. I have tried to duplicate it and have not been successful yet.

Several good restaurants from Santa Barbara to Pismo Beach that serve it in the traditional way.

Yours is a little too rare, but the cook and presentation looks great.

Phils BBQ in San Diego makes a really good TT sammy.

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I have no doubt getting a better quality cut would be even better, but sometimes easy wins out.

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While not bad at all, we actually prefer the pre-seasoned ones to the fresh roasts I have been able to find. There's a local seller of grass fed beef at our farmer's market, and I will not be buying again.

The local beef farmer I use always has OUTSTANDING tri-tips. In fact, this thread inspired me to put one on the smoker yesterday. It's easily my favorite cut to smoke these days- it only takes a few hours to get it to 125, then on to a screaming hot grill for some grill marks. I have to restrain from slicing the whole damn thing in a days time.

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It's really too thick for what you're describing.

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Lol come on dude.

It’s been cooked that way for half a century or more, and comes out very good regardless if sous vide is a good option or not. Don’t insult me.

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It’s been cooked that way for half a century or more, and comes out very good regardless if sous vide is a good option or not. Don’t insult me.

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I realize that, but that doesn't mean it's ideal. Insult you? I have no idea what you are talking about. Thick cuts are not ideal for high heat. It's physics

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Sous vide (especially with the pre-packed cuts) is just easy and affordable. And still delicious.

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Never disputed that.

You’re not going to see that method used by many Central Californians who grew up on it. Me saying this does not in anyway frown upon sous vide. Just a nugget of information for where Tri Tip became popular and eaten long before the rest of the country ever even thought of it.